Specifications

17
Ingredients:
Corned Beef, 9 to 12 lbs. (4 to 5 kg)
Vents:
One-half open
Preparation:
Preheat oven to 250°F for 30 minutes.
Leave the corned beef in the original plastic bag and place
the bag directly on the wire shelf. If desired, corn beef can
be removed from the bag and wrapped in clear plastic wrap
for cooking.
Set Thermostats:
Cook Thermostat set to 250°F (121°C)
Hold Thermostat set to 160°F (71°C)
Set Cook Timer:
20 minutes per pound for the first corned beef (44 minutes
per kilogram) plus add 30 minutes for each additional
corned beef
Minimum Hold Time:
6 or more hours
Final Internal Temperature:
175°F (79°C)
MUST do an overnight Cook–N–Hold
Maximum Hold Time:
24 hours
Historically, any meat cured with
brine was called ‘corned’ (from
the Old English word ‘corn’ which
referred to any small particle;
such as a grain of salt). Today
there are two types of corned beef,
the old-fashioned type, which is
grayer in color and far saltier and
the newer style which is rosy-red
and less salty.
CORNED BEEF
FULL SIZE SPLIT
Cook-N-Hold Cook-N-Hold
Shelves / Pans 6 3
Items per Shelf / Pan 2 to 3 Roasts 2 to 3 Roasts
Approximate Capacity 12 to 18 Roasts 6 to 9 Roasts
Approximate Weight
Capacity
up to 200 lbs. up to 100 lbs.